Essential Oils
.Essential oils are volatile, strong smelling substances produced by plants and are most often mixtures of various chemical compounds that are derivatives of terpenes. There are 2,500 known essential oil plants in the world. Essential oils are greasy to the touch, but are distinguished from fatty oils by their volatility, similar to ether, whence their name. They are chemically different from fatty oils and do not leave greasy stains on fabric or paper.
Essential oils are found in various parts of plants - flowers, leaves, fruits, and sometimes in the underground parts. In the same plant, different odor and composition of oils are produced in separate organs. The properties and odor of essential oils change during the life of plants. For example, the fruit of the seed coriander has an unpleasant odor (decyl aldehyde) before ripening, but when ripe it acquires a very pleasant odor (linalool).
The accumulation and chemical composition of essential oil in a plant depends on the growing season; for example, peppermint has the most essential oil with the highest menthol content during the flowering phase. The content of essential oils in different plant species varies from barely detectable traces (0.001%) to 20% on dry matter, most often 2-3%. In most plants the essential oil is in the free state and is isolated by distillation with water vapor, extraction, or other means. Essential oils are soluble in alcohol.
Essential oils are little soluble in water, but water mixed with it takes on the smell and taste of the oil. Such flavored waters are used in medicine like rose water, peppermint water, dill water, etc. Essential oils are unstable and some are particularly sensitive to elevated temperatures. Under the influence of oxygen and air moisture, the composition of essential oils changes - individual components of oils oxidize, lose their odor and the so-called osmolization of oils occurs. Light causes the coloration of oils to change, and the composition of the oil also changes. Therefore, it is necessary to strictly follow the rules of collection, drying, processing, storage and preparation of medicinal forms from plants containing essential oils. Useful essential oils are widely known and used in folk and traditional medicine.
The medicinal uses of essential oils are varied. Useful essential oils: have analgesic properties, calm and excite the nervous system (wormwood oil), affect the heart (camphor), soothe coughs. There are beneficial essential oils that are secreted in part by the lungs, increase and separation of mucus. Also have bactericidal; antiseptic; anthelmintic (beneficial essential oils from birch bark) actions. Useful essential oils excite the activity of the stomach and have a stimulating effect on the motor as well as secretory function of the digestive apparatus.
Peppermint, caraway, sage, cinnamon, mustard beneficial essential oils have significant bactericidal effects against both E. coli and pathogenic intestinal flora. In addition, essential oils are used to improve and change the taste, odor of medicines, such as rose, peppermint, coriander, lemon and other oils. Essential oils are used in perfume, liquor and spirits, and food industries.
Medicinal essential oil plants most commonly used for medicinal purposes. These are mint, oregano, thyme, oregano basil, lavender, bitter wormwood, sage, rose, geranium, juniper, coriander, birch, dill, anise, caraway, valerian, lemon, tangerine and others.
Organic acids
.Organic acids are organic compounds with the properties of acids formed in the body as a result of biochemical processes. They are found dissolved in the cell sap of many plants, occur as salts, and often in the free state, accumulating in considerable quantities in seeds, fruits, berries, and in the roots, leaves, and stems of some plants. The most common organic acids in plants are malic, citric, tartaric, oxalic, salicylic, formic, acetic and other acids. Valerian and isovalerian acids found in the essential oils of valerian, yarrow, hops, lubistock, etc. have a pronounced pharmacological property. Unsaturated fatty acids (oleic acid, linoleic acid, linolenic acid, palmitic acid, etc.).) help lower cholesterolemia, which prevents the development of atherosclerosis. Linoleic acid is found in flax seeds, sea buckthorn fruit, etc.
Organic acids are actively involved in metabolism, excite the salivary glands, affect the release of bile and pancreatic juice, improve appetite and digestion, have bactericidal properties and reduce putrefactive processes in the body. Of the lower carboxylic acids in plants, oxalic acid, oxalic acid, and malonic acid are found in the fruits and leaves of asparagus, celandine, common mountain ash, and blueberries. Malic, tartaric and citric oxycarboxylic acids are found in the fruits of garden strawberries, raspberries and other plants, taking part in the alkalinization of the body. The most important pharmacotherapeutic value are aromatic organic acids - benzoic acid, cinnamic acid, salicylic acid. The latter is found in the form of esters in essential oils, in plants such as chamomile, wormwood, yarrow, etc.
Fruits and berries containing organic acids (lemon, cranberries, sea buckthorn, rose hips, currants, etc.).) are used to prepare drinks for patients in a febrile state, especially in the postoperative period. Syrups prepared from vegetable products with the presence of acids serve to improve the flavor of mixtures, and are especially indicated in pediatric practice.
The acid content of plants usually decreases as they mature due to an increase in sugars..
